Take A Bite Of: The best pumpkin chocolate chip cookie. Ever.

Happy October. Let me be the first to say, I love fall. And bring on the pumpkin. Since you have clearly already seen the pumpkins out, why not start on your fall baking? This is one of my favorite recipes for this time of year. Or for all year. Or what I like to call yum, yum, give me some. So I must share it again. And not sure about pumpkin and chocolate chip together? Don't be afraid. These are fantastic. And perfect for sharing (or eating them yourself.) From my kitchen to yours, enjoy every bite.

Pumpkin Chocolate Chip Cookies (Iced)

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 1 cup granulated sugar
• 1 can (15 oz.) Libby's 100% Pure Pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 12-oz. pkg. Chocolate Chips Cookies

Directions:

Preheat oven to 375° F. Grease baking sheets.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.

FOR VANILLA GLAZE:Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.